Instructions

1. Preheat oven to 350°F.
2. Make the crust: Stir the graham cracker crumbs and melted butter together. Pour into a 9-inch tart pan and pack in very tightly. Bake for 13–15 minutes. Remove from the oven and allow to cool for 15 minutes before adding the filling. It’s best if the crust is still slightly warm so the filling can properly adhere.
3. Make the filling: Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter on medium-high speed until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and salt, and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Add the peanut butter and beat until smooth and combined.
4. Spread filling evenly into tart crust. Put in the refrigerator as you prepare the topping.
5. Make the topping: Using a double boiler or microwave, melt the chocolate until smooth. If using the microwave, stop and stir every 15 seconds until melted. Pour and spread over filling.
6. Chill in the refrigerator, uncovered, for 4–6 hours (or up to 2 days) before slicing. If chilling for longer than 6 hours, cover it.
7. Cover leftovers tightly and refrigerate for up to 1 week.